Super Sinful Kouign Amann

There are some foods where just by eating one serving will fulfill your monthly quota of calories intake. Duck confit is one of them. Kouign Amann is the dessert equivalent of duck confit, except that instead of the letting the duck drumstick swim in duck fat, you drown the cake dough in a sea of butter and sugar. Don't be deceived by the harmless looking crust of the picture I took.

Kouign-amann (pronounced ku-nya-marn) is a celtic specialty from Brittany. The name comes from the Breton words for cake ("kouign") and butter ("amann"). It's quite like bread (think croissant), made by folding bread dough several times so that you achieve a multilayer cake/bread. Like croissant, it is oily, as you have to spread 10 times more butter on it than on kaya toast (assuming you use 1 tablespoon butter for kaya toast). It is more sinful than croissant, in the sense that after pouring 10 big tablespoons of butter, you dump yet another 10 big tablespoons of sugar onto it.

The result is a bread-like crusty cake that has a deceptively light but oily layered texture, with crispy sugar that caramelise in between the layers.

Thankfully, we shared our sin with M (who decided to work doubly hard at the gym for the week after the dessert).

Rémi did everything, I just provided eye power. No recipe sharing here since I have no idea how he did it, except that he took the recipe proportions from Camille's cookbook, and followed the steps from the following video clip.